کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564593 | 1330942 | 2010 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Expansion of rice flour treated with lactic acid and sodium bisulphite
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study aimed to develop the expansion property of rice flour using a 22 complete factorial experimental design, investigating the effects of sodium bisulphite concentration and pH on the expansion capacity, carbonyl and carboxyl contents and viscoamylographic behaviour. The sodium bisulphite concentration and pH influenced the development of the expansion property of the lactic acid treated rice flour, presenting the best volumes at pH 4 with 2.18 and 7.82Â g/100Â g sodium bisulphite. In order to express the highest specific volume, the proportion between the carbonyl and carboxyl groups was more important than the sum of the two, the best proportion being between 0.3 and 0.4 carbonyl and between 0.6 and 0.7 carboxyl. The chemical modification using lactic acid and sodium bisulphite affected the maximum viscosity of the rice flour, but did not influence the minimum or final viscosities.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 2, March 2010, Pages 326-330
Journal: LWT - Food Science and Technology - Volume 43, Issue 2, March 2010, Pages 326-330
نویسندگان
Fernanda Muniz das Neves, Juliane Mascarenhas Pereira, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Moacir Cardoso Elias,